Larson's Favorite Swedish Pancakes

Larson's Favorite Swedish Pancakes
Keree A.
We eat these every Christmas morning

9 eggs
11/2 cups whole wheat flour
11/2 cups all purpose flour
41/2 cups milk
3/4 cup sugar
1/2 cup cooking oil
1/2 tsp. salt

Beat eggs. Add sugar and oil, beat. Alternately add flour and milk. Beat until smooth. - better if refrigerated overnight. Pour 1/3 cup batter onto medium hot greased griddle. Tilt griddle to spread batter over entire griddle. Turn pancake when lightly browned. Spread with syrup, jam, fruit or butter and powered sugar. Roll pancake and eat.

Mrs. Fields/Neiman Marcus Oatmeal Chocolate Chip Cookies

Mrs. Fields/Neiman Marcus
Oatmeal Chocolate Chip Cookies
Lisa H.

1c. butter (softened)

1c. white sugar

1c. brown sugar

2 eggs

1t. vanilla

½ t. salt

1t. baking powder

1t. baking soda

2c. flour (I use 1c. white, 1c. whole wheat)

2 ½ c. blended oatmeal

2c. semi-sweet chocolate chips

1 ½ cup toasted chopped walnuts (toasted makes a difference to the taste and texture)

* Preheat oven 375. Mix butter and sugars. Add vanilla add eggs. add dry ingredients to wet ingredients. stir in chocolate and nuts. make golf sized balls and bake 2 inches apart. Bake 11-12 minutes. Pull out of oven when slightly browned; don’t over bake. Cookies will continue to bake after they are removed from oven.

Mint Chocolate Brownies

Mint Chocolate Brownies
No name, care to claim?

2 sticks real butter melted

2 c. sugar

2t. vanilla

4 eggs

1c. flour

½ t. baking powder

*spread in greased 9x13 pan. Bake at 350 for 30-32 minutes and let cool completely

Prepare minty cream center:

2 ⅔ c. powdered sugar

1 stick butter, melted

1T. & 1t. water

1t. mint extract

4 drops green food coloring

*this will be very thick, spread on cooled brownies & refrigerate until chilled.

Top with glaze:

1c. semi-sweet chocolate chips

6T. butter

*microwave high 1 min. stir until completely smooth. cool then spread on top.

Creamy Potato Salad

Creamy Potato Salad
Keree A.

prep: 15 mins cook: 40 mins chill: 4hr.

6 medium round red or white potatoes, peeled.

1 ½ c. mayonnaise or salad dressing

1T. white or cider vinegar

1 tsp. salt

¼ tsp pepper

2 medium stalks celery, chopped (1 cup)

4 hard boiled eggs, chopped

paprika to taste

1. Place potatoes in 3 quart saucepan, add enough water just to cover potatoes. cover and heat to boiling, reduce heat to low. cook covered 30-35 mins or until potatoes are tender; drain. let stand until coo enough to hand cut into cubes.

2. In large bowl, mix mayo, vinegar, mustard, salt & pepper. Add potatoes, celery and onions; toss. Stir in eggs. sprinkle with paprika.

3. Cover & refrigerate at least 4 hours to blend flavors and chill. Store covered in fridge.

Greek Salsa

Greek Salsa
Jamie

1 container cherry or grape tomatoes cut in half

diced cucumber

diced purple onion to taste

1 can (4.5oz) chopped olives

crumbled feta cheese

toss and coat well with extra virgin olive oil.

Stir in well ½ pkg dry Italian dressing seasoning.

*eat with pita chips

Spaghetti Pasta Salad

Spaghetti Pasta Salad

No name, care to claim?

1 lb. cooked spaghetti noodles

1 cucumber

1 can olives

tomatoes to taste

cheese to taste

1 bottle of zesty italian dressing

salad supreme to taste

*mix all together

Jello Salad

Jello Salad
Sara S.

Sara S.

1pkg (Large Box) Raspberry Jello

1 large cool whip

1 can pineapple

marshmellows to taste

sweetened coconut to taste

1 container of raspberries

1 large container of cottage cheese

Black Bean Salsa

Black Bean Salsa
Cassidy K.

1can black beans

2 Tbsp. olive oil

2 Tbsp lime juice

½ tsp. salt

½ tsp. chili powder

2 tsp. sugar

1 cup cherry tomatoes

2 Tbsp green onion

2-3 avacados

cilantro to taste

Feta and Strawberry Salad

Feta and Strawberry Salad
Janice W.

1pkg (5oz) mixed baby greens

¾ c. sliced fresh strawberries

½ c.crumbled feta cheese

3 Tbsp. toasted almonds

¼ c. balsalmic vinagerette dressing

* toss all ingredientts except dressing in large bowl.

add dressing just before serving & mix lightly.(Serves 4)

Festive Cranberry Salad

Festive Cranberry Salad
Janice W.

1 can sweetened condensed milk
¼ cup lemon juice
1 20 oz. can crushed pineapple, drained
1 16 oz. can whole-berry cranberry sauce
2 cups miniature marshmallows
½ cup chopped pecans
Red food coloring, optional
1 8 oz. frozen whipped topping, thawed

In bowl, combine milk and lemon juice; mix well.
Stir in the pineapple, cranberry sauce, marshmallows,
pecans and food coloring if desired. Fold in whipped
topping. Spoon into a 13x9x2 baking dish. Freeze
until firm, 4 hours or overnight. Cut into squares.