*CHEESECAKE STUFFED STRAWBERRIES*

 

(RECIPE SHARED BY LINDA MORIN)

1 lb large strawberries
1 (8 oz.) package cream cheese, softened
3-4 tbsp. powdered sugar
1 tsp. vanilla extract
1/4 - 1/2 cup graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

*GRADUATION CAPS*

Just came across these adorable no-bake candy desserts - a very creative graduation party food idea. Simply use Reese's peanut butter cups, Andes thin mints, an M&M and some cake decorating icing to match your school colors. :))

24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips

Remove paper liners from peanut butter cups; place upside down on waxed paper.
Place a small amount of frosting on each peanut butter cup; center a mint on each.
Using frosting, make a loop for each cap's tassel.
Place an M&M on top of each loop.

Yield: 2 dozen.

Nutritional Facts
1 serving (1 each) equals 92 calories, 3 g fat (1 g saturated fat), trace cholesterol, 136 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

*HERBED VEGETABLE BROTH POWDER (COPYCAT)*

This vegetable bouillon powder is made with real ingredients and only has half the sodium the store bought brand has. Awesome for soup. :))

1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. dried parsley
1 tsp. celery seed
1 tsp. dried dill
1 tsp. dried lemon zest
1 tsp. dried thyme
1 tsp. dried marjoram

Place dried vegetables in a blender and pulsing until smaller.
Add remaining ingredients and mix.
Store in a closed container in a cool, dry place.
Use 1 teaspoon per one cup water to make 1 cup broth.

*SASKATCHEWANIAN WEINY ROAST*

*BASIL PESTO*

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

2-3 fresh garlic cloves
1/4 cup Walnuts,, Pine Nuts are best,, but pricey!
4 cups fresh basil leaves
3/4 cup Olive Oil
1 cup Parmesan cheese; grated
Salt And Pepper to taste

I freeze my pesto in icecube trays,,, it seems to work best with recipes,,,
just put the bottom of the icecube trays into a bit of hot water in the sink, pop them out and into the ziploc and into the freezer!
a different way to serve pesto is to spread some onto some tortillia chips , top with some smoked mozzarella, and melt the cheese,,, mmmm.

*PUDDING CHOMEUR*

(also known as "Poor Man’s Pudding Cake)
recipe from my mom
A syrupy "pudding" with a cakey topping. It’s very sweet but very good.

ingredients for syrup
1 1/2 cups brown sugar
1 1/2 cups water
3 tbsp butter or 3 tablespoons margarine
1/2 tsp. vanilla

ingredients for batter
3/4 cup sugar
3 tbsp. butter or margarine
3/4 cup milk
1 pinch salt
1 1/2 cups flour
2 tsp. baking powder

In a saucepan melt butter or margarine; stir in brown sugar.
Add water and vanilla.
Bring to a boil.
Meanwhile, make the dough.
Cream butter or margarine; add sugar.
In a separate bowl, combine flour, baking powder and salt.
Add to butter mixture alternately with milk.
Pour syrup into a 9 X 13 baking dish.
Drop dough by teaspoons over syrup.
Bake at 350 F for 30 minutes.

*JUCY LUCY BURGERS*

Amazing and juicy just like the title says. It was one of the best burgers me and my daughter have ever had...
It is critical that you leave enough room on the edges to get a good seal. If the cheese runs out, it’s not near as good... if the cheese does start to run out, its done! Get it off the grill or pan before you lose your cheese!
These are super good with grilled onions and mushrooms on top!!! and there is no such thing as too much cheese so we also added a slice of cheese on top of the burger. It’s a great alternative to the regular hamburger and easy to make! YUMMY!!! :))

1 1/2 pounds ground beef
2 tbsp. Worcestershire sauce
2 tsp. Montreal steak seasoning
4 slices American cheese (such as Kraft)
4 hamburger buns, split

Combine ground beef, Worcestershire sauce, and seasoning in a large bowl; mix well.
Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
Cut each slice of American cheese into 4 equal pieces; stack the pieces.
Sandwich one stack of cheese between 2 ground beef patties.
Tightly pinch edges together tightly seal the cheese within the meat.
Repeat with the remaining cheese and patties.
Cook or barbecue burgers until well browned, about 4 minutes.
It is common for burgers to puff up due to steam from the melting cheese.
Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes.
Serve on hamburger buns with your favourite toppings.

*MONSTER SANDWICH*

(be creative with this one... anything works) the kids will love this in their lunch box.... it’s a nice surprise.

-refrigerated biscuit that has been rolled out
-middle filling can be anything you want... shredded bee...f, tuna salad, hot dog, hamburger, cheese, turkey,meatballs, bbq of some kind, use your imagination - options are limitless

Follow the biscuit cooking directions, but keep a close eye on them as they probably will cook faster since they have been rolled flatter and thinner. Don't forget to put the filling in before baking. Let the sandwich cool a little so it will be easier to glue the eyes on.

-cream cheese mix with a little mayonnaise as a binder or you can use a dip to assemble the eye together.
-cut cherry or grape tomatoes eyeballs in half and black olive for the eyes
-green hair is cut up lettuce or green pepper
-teeth is sliced garlic, rice or pine nuts.... you can also use slivered almonds.

*SOURDOUGH STARTER*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

 2-1/4 tsp. active dry yeast
 16 ounces of warm water
 2 cups all purpose flour

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes.
Add flour, mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours.
Stir, cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.
Cover loosely with plastic wrap or plastic cover; refrigerate.

*To replenish starter:
 After using a portion of starter, replenish with equal amounts of flour and warm water.
For example, if 10 ounces (1-1/4 cups) of starter were removed to make bread, replenish with 10 ounces warm water and 10 ounces flour.
Stir well to blen, cover and let stand in warm place until bubbly, 3 to 5 hours.
Store starter in loosely covered glass container in refrigerator.

*TEDDY'S KILLER SOURDOUGH*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

With store bought bread approaching $3.00 a loaf and good fresh bakery bread going as high as $6.00 I exclusively bake my own bread in my Regal Kitchen Pro that I bought years ago for like $60.00.
Here are some tips and my killer recipe for sour dough French, my personal favorite.
TIPS:
-Buy your yeast in the 4 oz jars (check the price per ounce compared to individual packets and you will see why).
-Always "prove" your yeast by putting the amount your recipe calls for in a measuring cup along with the amount of sugar called for and add very warm water and let it stand for 10 minutes. If it bubbles up you are good to go. If not, your yeast is too old and no longer active.
-Buy the cheapest generic flour you can find and buy it in bulk, but make sure you have a seal able plastic or ceramic container to store it in.
-USE 4 teaspoons of GLUTEN in your recipe unless you are allergic to it. This will make your bread rise better and restores the product to your flour that was removed.
-After you add all of the ingredients to your bread machine monitor it with a large wooden spoon, If your dough does not completely form up and there is a lot of dry dough still in the bottom, gradually add more warm water and scrape the bread maker to get it to all mix up until you have one nice complete dough ball thrashing around.

CAUTION:
-Do not use any implements other that wood spoons and glass measuring cups. Metal will react with yeast!!

*TEDDY'S KILLER SOURDOUGH*
10 ounces of sour dough starter (you need to make this about a week before hand)
5 - 6 ounces of warm water (use this in the measuring cup with your yeast and sugar)
1-3/4 tsp. salt (important for controlling rise and rate of rise)
4 cups of flour (put this in the bread machine first)
3 tbsp. sugar (in the yeast proofing measuring cup)
2 tsp. active dry yeast (in the yeast proofing measuring cup)
4 tsp. of Gluten (you can get this in the bakery section of Walmart along with the 4 oz jars of yeast)
2 tbsp. of corn meal (optional: this adds some texture and crunch to your bread, my personal favorite)

Set your bread maker to "Basic - usually 3 hours and crust to medium)
Enjoy!

*TARTE AU OEUFS*

*EGG CUSTARD PIE*
My mom use to make this all the time when I was growing up.... and as soon as my brother Serge would see the pie, it was gone. Even to this day... it’s one of his favorite... pie. :)) Egg custard pie is a dessert pie, not a quiche. :))

1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 tsp. ground nutmeg

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust.
Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean.
Cool on rack.

*TARTE AU SUCRE*

And again... my mom would make this sugar pie quite often when I was growing up. it’s really good, but it’s veeeeery sweet. So I normally just have a little piece with a little... whip cream on top... and you have the world’s best pie. :))

1 pie crust, unbaked
6 tbsp. flour
2 cups packed brown sugar (or half brown sugar, half maple sugar is you have / can afford it)
1 1/2 cups low fat evaporated milk
4 tbsp. butter
1/2 tsp. salt
1 tsp. vanilla or maple ext

Preheat oven to 400F
In a saucepan, combine flour and sugar and mix.
Stir in milk slowly to avoid lumps, then add butter and salt.
Cook, stirring constantly, until mixture comes to a boil.
Remove from heat, add vanilla or maple extract.
Pour into an unbaked pie shell.
Bake at 400F for 5 minutes.
Reduce heat to 350F and continue baking for 25 minutes.
Remove from oven and let cool in a rack.
Serve cooled in small wedges, with vanilla ice cream or lightly sweetened whipped cream if desired.

*HOMEMADE GLASS CLEANER*

 Mix in a sprayer bottle:

1 cup rubbing (isopropyl) alcohol
1 cup water
1 tbsp. white vinegar

*FURNITURE POLISH*

Mix in a sprayer bottle:
1 cup olive oil
1/2 cup lemon juice

Shake well and apply a small amount to a flannel cleaning rag or cleaning cloth.
Spread evenly over furniture surface.
Turn cloth to a dry side and polish dry.

COBB SALAD

Yummy is the word for this salad.... easy to make and very filling.

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled (I omit this, don't like blue cheese)
1 avocado - peeled, pitted and diced
3 green onions, chopped
1 (8 ounce) bottle Ranch-style salad dressing

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Divide shredded lettuce among individual plates.
Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
Drizzle with your favorite dressing and enjoy.

TATER TOT CASSEROLE

This recipe is always a HUGE hit at potlucks and kids love it. :))

2 pounds lean ground beef
1 medium onion, diced
16 oz. frozen mixed vegetables
1 Can of Chedder Cheese soup
1 Can of Manwhich sauce.
1 pound frozen tater tots, 1 bag divided

Preheat oven to 350ºF.
Brown ground beef in a heavy skillet; season to taste.
Drain excess grease.
Add onion to skillet and sauté until soft and lightly browned.
Throw in the frozen veggies to thaw out a little.
In a large bowl mix, cheese soup, manwhich, and half of the bag of tater tots. add the ground beef and veggie mixture.
Place the mixture in a prepared baking dish and cover with the other half bag of tater tots.
Bake 1-1/2 hours or until tater tots on top are nice and golden. ENJOY!!! :))

CARAMEL CHOCOLATE CHIP BARS

These are rich bars that are easy to make because you start out with a cake mix. yum!!! :))

1/2 cup butter (no substitutes)
32 caramels
1 (14 oz.) can sweetened condensed milk
1 (18 1/4 oz.) package yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cups miniature semisweet chocolate chips
1 cup vanilla chocolate chips or 1 cup white chocolate chips
1 Heath candy bar, chopped (1.4 ounces)

In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth.
Cool.
In a mixing bowl, combine the cake mix, oil and eggs; mix well.
Stir in chips and chopped candy bar (dough will be stiff).
Press three-fourths into a greased 13 x 9 baking pan.
Bake at 350° for 15 minutes.
Place on a wire rack for 10 minutes.
Pour caramel mixture over the crust.
Drop remaining dough by spoonfuls onto caramel layer.
Bake for 25-30 minutes or until edges are golden brown.
Cool for 10 minutes; run a knife around edges of pan.
Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving.

CHEESY CREAM CORN WITH BACON

Came across this recipe the other day. Since bacon seem to be one of my favourite food group lately... other than chocolate... LOL!!! :)) I decide to make the recipe right away... that same day. The combination of corn, melted cheese and bacon is really amazing, it taste soooooooooo good. This side dish is now one of my favourite, and I will definitely make it again.

2 (10 ounce each) packages frozen corn
4 strips bacon, 1/2-inch diced and drippings
1 cup onions, chopped
1 cup Cheddar cheese, grated
1 cup half and half cream
Salt and pepper
1/8 or 1/4 tsp. powdered ginger

Cook bacon until crisp. Remove.
In drippings, sauté onions until soft but not brown. Add corn and cheese to onions. Cook, stirring about 10 minutes.
Add cream and seasonings. Top with bacon and heat until bubbly.

*FRENCH VANILLA COFFEE CREAMER (COPYCAT)*

 

Love liquid flavoured coffee creamer, this is my favourite one to add to my coffee in the morning.

1 cup whole milk (I used 1% milk and only put in 1/2 cup)
1 cup heavy cream
4 tbsp. maple syrup
1 tbsp. vanilla extract

Mix all the ingredients together and cook on medium, stirring gently, until the mix begins to steam.
Remove from heat and allow to cool to lukewarm.
Seal tightly in a glass jar and refrigerate.
Shake before using.

CLASSIC REUBEN PANINI

I love Reuben sandwich... :)) they’re great for lunch or dinner, any day of the week! Just add some potato chips and a pickle and voilà, you have yourself an amazing grilled sandwich that is sure to please.

Butter, melted
Rye bread
Thousand Island dressing (I’m not really kin on Thousand Island dressing so I spread it on very lightly)
Sauerkraut, drained
Corned beef, thinly sliced
Swiss cheese

Preheat the Panini grill to medium-high heat (375 degrees). I put mine on high because I’m always hungry and can’t wait to dig in. LOL!!! :))

Brush melted butter onto two slices of bread.

On one slice (non-buttered side), spread a layer of Thousand Island dressing.

Top with a generous amount of sauerkraut (be sure to drain as much liquid as possible) and corned beef, and two slices of Swiss cheese.

Place the other slice of bread (buttered side up) on top to form the sandwich.

Grill sandwich for 5-6 minutes until cheese is melted and grill marks appear. Serve immediately and enjoy!

NOTE: this sandwich can easily be made in a frying pan if you don’t have a Panini machine, just like a grilled cheese.

VIETNAMESE NOODLE (BUN) SALAD

(RECIPE SHARED BY SHEILA BELL MCKAY)
Bun (often translated as "rice stick" on labels) are simply vermicelli made with rice flour, often sold in organized nests wrapped in plastic. Cooking these is utterly simple -- a quick soak off the stove in boiling water is all you need.

1 package bun (aka rice sticks or rice vermicelli)
1 red pepper, julienned
2 cucumbers, seeded and cut into matchsticks
3 medium carrots, peeled and cut into matchsticks
1 package fresh bean sprouts
scallions, diced
basil, fresh
mint, fresh
several limes, cut into wedges
handful of shredded lettuce
4 boneless, skinless chicken thighs
1/2 pound shrimp, peeled and deveined
marinade (recipe below)
nuoc cham (recipe below)

1. A few hours before you plan to serve, combine chicken and marinade in a plastic bag, toss to combine, and refrigerate. Cut vegetables and set aside. Prepare nuoc cham. Start soaking wooden skewers in water.
2. About an hour and a half before you plan to serve, add shrimp to bag with chicken.
3. Thirty minutes before you plan to serve, light grill and prepare for medium heat. Remove chicken and shrimp from marinade. Skewer shrimp. Grill chicken for approximately 15 minutes, or until cooked through and nicely caramelized. Remove chicken and grill shrimp for a scant couple of minutes per side, until just firm.
4. While grilling, boil water and pour over noodles to cover in a large bowl. Cover bowl and let steep for five minutes, or until the noodles are tender. Drain water and place noodles in serving dish. Bunch the garnishes around the noodles.
5. Roughly chop chicken and place atop noodles in serving dish. Arrange shrimp skewers around noodles. Serve with nuoc cham on the side.

NUOC CHAM
juice of two limes
2 tbsp. brown sugar
4 tbsp. fish sauce
8 cloves garlic, minced
chile-garlic paste to taste (or use finely sliced hot chiles of your choice)
Whisk together all ingredients until sugar is dissolved. Set aside.

MARINADE
You can use just about any combination of salty, sweet and acidic ingredients for this, but I used a combination of soy sauce, fish sauce, brown sugar and rice wine vinegar. Be careful, though, since soy sauce and fish sauce are both potently salty. Since the meat will only be in the marinade for a relatively brief time, it shouldn't matter too much, however.

VIETNAMESE SALAD ROLLS

(RECIPE SHARED BY SHEILA BELL MCKAY)
"A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp."
Yield:  8 salad rolls

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed

Bring a medium saucepan of water to boil. Remove from heat.
Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft.
Drain, and rinse with cold water.
Fill a large bowl with hot water.
Dip one rice wrapper in the hot water for 1 second to soften.
Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients.
Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained.
Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.

NOTE:
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section.

VIETNAMESE PHO: BEEF NOODLE SOUP

  
(RECIPE SHARED BY SHEILA BELL MCKAY)
Sometimes, I omit the 1lb of beef meat in the broth (you'll see I've made it optional) - as I've found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat.

THE BROTH
2 onions, halved
4" nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho Spices [1 cinnamon stick, 1 tbsp. coriander seeds, 1 tbsp. fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tbsp. kosher salt (halve if using regular table salt)
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar

THE BOWLS
2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot sauce

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.
Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

*CELERY WITH PEANUT BUTTER*

Another great idea for kid's lunchbox or for a road trip snacks. All u need is a jar with some peanut butter and cut up celery. :))

CHILI CHEESE LOG

 I made this recipe from the Jean Pare’s cookbook and was quite impress with it. I thought for sure the chili powder would make this log really spicy but it was just the right amount and it was really well received. Mak...e sure you plan ahead to allow 3 or 4 days for the flavours to really blend together. It’s easy and really yummy with crackers. ENJOY!!! :)

3 cups grated cheddar cheese
4 ounces cream cheese, softened
3/4 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. pepper
lots chili powder

Put everything except the chili powder into a mixing bowl and beat until soft and smooth.
Roll into two rolls, making the diameter of each roll a bit smaller than a round cracker.
Sprinkle wax paper liberally with chili powder and roll each log to coat well.
Wrap in wax paper and refrigerate for 3 or 4 days for best flavour.
Serve with a cheese knife and assorted crackers. Freezes well.

CHICKIN' LICKIN' GOOD PORK CHOPS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

6−8 lean pork chops (1 in. thick)
1/2 cup flour
1 tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
2 cans chicken & rice soup (use more if you feel like it...)

Dredge pork chops in mixture of flour, salt, dry mustard, and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in crock pot. Add soup. Cover and cook on low for 6−8 hours, or on HIGH for 3 1/2 hours.

CHICKEN IN SPICED SAUCE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

2 1/2 lbs. boneless chicken
3 tbsp. vegetable oil
l 1/2 tbsp. flour
1/3 cup salt−free canned tomatoes
1/3 cup water
1 tbsp. lemon juice
4 tbsp. chopped onion
3 tbsp. poultry seasoning
1/4 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. garlic pepper
Rice

Cut chicken into individual pieces.
Heat oil in large pan.
Roll chicken in flour and brown in oil over moderate
heat.
Add tomatoes and water, and cook 30 to 40 minutes
or until tender.
Add remaining ingredients 15 minutes before chicken is ready to serve.
Serve over rice.

BARBECUED CHUCK ROAST

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

 3 to 4 pound Chuck roast, 2−½ to 3 inches thick
 3 Cloves garlic, minced, crushed or put through a press
 1/4 cup Red wine vinegar
 1/4 cup Olive oil
 1/3 cup Sherry (just regular, dry sherry − not "cooking" sherry)
 1 tbsp. Soy sauce
 1 tsp. Dry mustard
 Freshly ground black pepper (several healthy grinds)
 2 tbsp. Tomato catsup

 Mix all marinade ingredients except the catsup.
Pour over the roast (the one−gallon plastic zip−lock freezer bags are perfect for this) and marinate
 for at least 24 hours.
When your grill is ready, remove the roast from the
marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals.
Put the cover on the grill.
Mix the catsup into the marinade, and baste 4 or 5 times during grilling.
It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium).
An instant−read meat thermometer is a handy thing to have for this.

*STRAWBERRY FRUIT ROLL-UP*

Fruit roll-ups. Fruit smash. Fruit leather. Whatever you call it, it’s fun! Just puree and dry strawberries.... it’s easy with little sugar, no preservatives, and a yummy taste. I couldn’t believe that I could actually make these at home. Kids absolutely love this.

1 1/2 lb (4 1/2 cups) strawberries, cut in half
2/3 cup sugar

Purée strawberries and sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan.
Place the saucepan over medium-high heat, and bring the purée to a boil.
Then simmer over medium-low heat, stirring occasionally until thick.
The puree will have reduced to about 1 to 1 ¼ cups in about 45 minutes to 1 hour. It will also be darker in color.
Preheat oven to 200° F with rack in middle.
Line a large baking sheet with nonstick liner like a silpat or parchment paper. (I used two cookie sheets)
Pour hot purée on prepared baking sheet and spread thinly, and as evenly as possible with a spatula into a 15- by 10-inch rectangle.
Dry the cooked purée in oven until it feels drier (it shouldn’t stick to your fingers) about 2 ½ to 3 hours.
Cool for at least 3 hours and up to 24.
Cut into strips and roll up with parchment.
The fruit roll-ups will keep in a sealed bag at room temperature for 1 month, if you don’t eat it all before then.

*BANANA DOGS*

 (1 serving)
(RECIPE POSTED BY MANON VEILLEUX)

1 hot dog bun
1 banana
2 Tbsp. peanut butter
2 Tbsp. Nutella, jam or honey

Butter one side of hot dog bun with peanut butter, butter the other side with Nutella, jam or honey.
Place the peeled banana in the hot dog bun.
NOTE: You can sprinkle with chocolate chips, raisins or coconuts (optional)

CLASSIC PIZZELLES

(also known as Tie Plates) YUM!!! :)) makes 60 pizelles
Pizzelle's are known as Italian wafer cookies and the name comes from the Italian word "pizze" for round and flat.

6 eggs
1 1/2 cups white sugar
1 cup butter, melted and cooled
2 tbsp. vanilla or anise ext.
3 1/2 cups flour
4 tsp. baking powder

In a large mixing bowl, beat the eggs and sugar using a small hand mixer or wooden spoon. Beat in the cooled butter, vanilla and anise, to egg and sugar mixture.
Sift the flour and baking powder together and stir into the egg mixture with a wooden spoon until smooth. The batter will be sticky. Drop by spoonful in Pizzelle Baker.
Close grids. Bake for 30 seconds. Remove with a fork. Sprinkle with icing sugar.
Clean cooled grid with water.

*CHOCOLATE & NUTS PIZZELLES*
1/2 cup cocoa
1/2 cup sugar
3/4 cup favorite nuts, finely chopped
1/2 tsp. baking powder

Using the Classic Pizzelle dough... blend ingredients with flour into egg mixture.

****Tips:
-Let your iron heat up at least 5 to 8 minutes.
-An ice cream scoop makes it really easy to drop batter quickly; if you don’t have scoop two spoons will work too.
-A light coating of non-stick spray or vegetable oil on the iron at the beginning helps to prevent sticking. Add spray or oil before the iron is on just to be safe.
-The first time I used my baker, the first few rounds stuck. Don’t get discouraged, this goes away with use!
-Try to drop your batter a little behind center in the waffle baker; the dough has a tendency to shift forward when you close the baker, so by dropping it behind center, it helps to equalize the shift and evenly distribute batter.
-My pizzelles seem to be baked perfectly around 30 to 40 seconds in the iron; I like mine lightly browned.
-Remove cooled pizzelles with a fork to a cooling rack until no longer warm.
-If you want to shape your pizzelles, do so immediately after you pull them from the iron, as this will be your only chance. You can shape them in a cone shape, roll them around a round shape (tube) to fill later or place them in muffin tins and shape to mold.
-Store pizzelles in an air-tight container – I think they are best when eaten within 2 days.

*FILLING*

Vanilla Filling:
1/2 cup Crisco shortening
1/2 cup margarine or butter
1 cup sugar
1 egg white
2 tsp. vanilla
1/2 cup evaporated milk

Cream shortening, margarine/butter, sugar and beat well for several minutes. Add egg white and
vanilla, and then beat well. Add milk slowly, beating as you go until the filling is creamy. Pipe filling into the pizzelles, and dip each end of the finished cookie in colored sprinkles, mini chocolate chips for a festive touch. This filling recipe fills about 3-4 dozen cookies, depending on the size of the rolled pizzelle.

Chocolate Filling:
12 ounces semisweet chocolate (I used milk chocolate)
4 tbsp unsalted butter
1/2 tsp. mint extract

Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.

OTHER IDEAS TO DO WITH PIZZELLES:
-Roll warm pizzelles into a tube. Let cool. Fill pizzelles with chocolate or vanilla pudding.
-Place hot pizzelles in muffin tins and shape to mold; let cool. Remove pizzelles -- fill with ice cream and whipped cream.
-Drizzle melted milk chocolate over cookies.
-I kicked it up a notch by making pizzelle ice cream sandwiches
-I rolled an uncooked ball of Pizzelle dough in a bowl of circular rainbow sprinkles before putting it in the Pizzelle iron to cook.
-Dip and coat the pizzelle cookie with the finest milk chocolate for a fabulous treat.
-bake cookies on pizzelle iron, carefully curled into a roll, fill with chocolate filling and then dip both ends with melted milk chocolate.

CAKE POPS

(These cake pops are really fun and SO tasty good) You will love them.... I made mine like a chocolate balls, I didn’t have any lollipop sticks so I just dipped the balls in chocolate and let them sit until they were set. S...o good, it’s hard to eat only one.

1 cake baked in a 13x9 pan (I made a chocolate cake from a cake mix... chocolate and me, go hand in hand)
1 tub of frosting, or about 2 cups (again I used chocolate frosting)
12 ounces of candy coating (and again I used chocolate and some white chocolate candies)
lollipop sticks

Begin by breaking up the cake into fine crumbs. This recipe is really flexible, and you can actually use any flavor of cake, or even substitute muffins or quick breads instead. Whatever you use, work the cake until it's entirely crumbled.
Take your frosting, and again you can use any flavor you like, and mix it in. you can use a spoon, but I think it's easier, although messier, just to use my hands. I reserve a little of the frosting because I don't always need it. The exact amount needed will depend on the moistness of the cake.
You want the final mixture to be fairly moist and to easily hold itself together when you shape it into a ball, but not so moist that it's soggy or gooey.
Roll the cake into small balls, using a teaspoon or a small cookie scoop. You should get between 3-4 dozen balls depending on how large you make them. Set them on a lined cookie sheet.
Once they're all formed, put them in the freezer to harden for about an hour to make them easier to dip.
While you're waiting for the cake balls to harden, melt the candy coating in the microwave and stir until it's entirely melted and smooth.
After an hour, remove the cake balls from the freezer. Use a skewer or a toothpick to poke holes in the balls, then dip the end of a lollipop stick into the melted coating, and stick it into the hole you just created. The melted coating will help hold the stick in the cake pop.
Once all of the cake balls are on sticks, it's time to dip them. Hold one end of the lollipop stick and submerge the cake pop completely in the melted coating. Take it out and gently tap it and swirl it upside down to remove excess coating--if you don't it will drip down the stick and look really terrible.
Now you can just stick them upside down on a baking sheet to set, but this does give them flat tops.
So if you want rounded shapes, you'll need to find some Styrofoam or florist foam to stick your cake pops in while they dry.
Continue dipping them until all of your cake pops are covered with candy coating. If it starts to get too stiff from the cold pops, re-warm it briefly.
If you want to decorate them, you can drizzle them with melted white chocolate, or add sprinkles or chopped nuts while the coating is still wet.

THE ULTIMATE WHITE OR BLACK RUSSIAN DRINK

 

 love both.... Mmmmmmm!!! good. :))
2 oz. equal to ¼ cup

*WHITE RUSSIAN*
2 oz. Kahlua or Bailey's Irish Cream
2 oz. Vodka
3-4 oz. Milk or cream

Mix all ingredients with ice and drink.

*BLACK RUSSIAN*
2 oz. Kahlua
2 oz. Vodka
1 can coke

Mix all ingredients with ice and drink.

CHOCOLATE PEANUT BUTTER POPCORN

This tastes pretty darn good, awesome snack while watching a good movie.

A big bowl of air popped popcorn (10 – 12 cups)
About 4 cups of Reese’s Peanut Butter Puffs
A couple cups or so of peanuts
3 squares of white almond bark (or chocolate bark … I didn’t have any, you can use 6 oz. of white chocolate … or just use milk chocolate chips and skip the cocoa)
4 tbsp high quality cocoa powder (you might not need this if you use chocolate chip … check the taste and add cocoa till it’s chocolatey enough for you … oh but you must use really good quality cocoa, the dark colored kind)
1/2 cup peanut butter
Coarse sea salt

Pop up your popcorn, then toss it with the peanut butter puffs and the peanuts, and spread the whole lovely mess out in a thin layer on a large tray or baking pan (or two).
In a small microwaveable bowl, melt the almond bark in the microwave. (Microwave for 90 seconds, stir, then microwave for 30 seconds more, stir, keep doing this till the bark is all good and melted.)
Add the peanut butter and cocoa to the almond bark and stir until it’s all nice and smooth.
Drizzle about half the chocolatey peanut butter goodness all over your popcorn and stuff. Stir up the popcorn mixture a bit just to make sure you aren’t leaving any little kernels or nuts out of the fun, then drizzle the rest of that lovely chocolate stuff over your popcorn.
Sprinkle the whole mess with some coarse sea salt. See, now you have that sweet/salty thing going on.
Here’s the hard part: let the popcorn sit for 15 – 30 minutes until the chocolate sets. (How on earth can you leave this yumminess sit there alone for SO long? Somehow I managed …)
Break the popcorn up into pieces and enjoy! Store any leftover popcorn in an airtight container or tin.

RECIPE FOR MOTHERHOOD

LADYBUG APPETIZERS

(RECIPE POSTED BY SHEILA BELL MCKAY)
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Yield: 12 Servings

2 ounces cream cheese, softened
2 tablespoons sour cream
Black paste food coloring
1/2 tsp. minced chives
1/8 tsp. garlic salt
1/8 tsp. minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)

In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.
Yield: 3 dozen.

BITE-SIZED BAKED BRIE

Baked and puffed and sometimes they bleed jam and cheese. No biggie.

These bites are best served warm… but I sure did eat several of them at room temperature. Delicious still.

It’s warm cheese baked in buttery crust with sweet jam. If you need convincing… I just… I dunno.

makes 24 squares

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1/3 cup cherry jam (or any flavor you fancy!)

1 large egg, beaten

splash of milk

All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Brie bites are best served warm, but are also delicious at room temperature.

BRAIDED SPAGHETTI BREAD

 

(RECIPE POSTED BY SHEILA BELL MCKAY)

This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.

 

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

 

Spray counter lightly with non-stick cooking spray (or use parchment paper).

 

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

 

Cook spaghetti according to package instructions. Drain and let cool slightly.

 

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

 

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

 

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet).

Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

 

This was fantastic! I knew it would be. I mean, how can you go wrong with spaghetti and garlic bread all wrapped up into one?!

TACO RING

(RECIPE POSTED BY SHEILA BELL MCKAY)

Two crescent roll tubes (the kind that pop!)

1 Lb. ground beef with a packet of taco seasoning

1 1/2 cups grated Cheddar cheese. Easy and everyone loves them.

I really just threw this together. It doesn't have to be perfect. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.

This is really all you do. Brown the beef and add taco seasoning. Place the cresent rolls out with the wide end towards the center. Using two cresent roll tubes....I always break some up and add toward the center to hold all the meat. Then I topped it off with Cheddar cheese.

Bake for about 25-30 minutes at 375.

CHEESE MOUSE

(RECIPE POSTED BY SHEILA BELL MCKAY)

Here is a cute appetizer idea for you! This cheese mouse was made from Happy Cow Cheese Wedge, olive, black sesame seeds, hot dog and green onion. It's pretty easy, isn't it?

Tips:
- Use straw to cut the olive nose.
- The tail can be replace with carrot, cucumber skin, etc.
- Ears can be replaced with ham, peperoni, carrot or sliced almonds!
- It looks cute even with no ears!

SUGAR COOKIE TACOS

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 Package 18oz refrigerated sugar cookie dough

2 tbsp cinnamon

1 cup whipping cream

1/4 cup sugar

2 cups of your favorite fruit cut-up

1. Preheat oven to 350. grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll with aluminum foil.

2. cut cookie dough into 16 half inch thick slices. Press each slice on a slightly floured surface into a 3 inch round sprinkle with cinnamon.

3. Bake cookies until lightly golden, but still soft, 7-9 min. Gently remove cookies from baking sheet and IMMEDIATELY drape over rounded forms (I found it easier to invert the forms, instead of laying it on top of the rounded form I put 2 rolls next to each other and draped the tinfoil over them pushing down in the middle, then I place the cookie in the middle, they did not break that way. Clear as mud???? sorry)

4. Cool cookies until firm about 2 min. gently remove.

5. Beat whipping cream and sugar in large bowl with mixer on high until stiff. Fill each cookie with about 2 tablespoons and your favorite fruit.

IDEAS FOR PIE IRON

Cook over hot coals until warm and crisp. Time depends on how hot your coals are. Check after three minutes. Flip pie iron over and continue cooking second side.

FILLINGS INSIDE TWO PIECE OF BREAD:
The buttered side of the bread needs to be on the outside of the pie iron like a grilled cheese... you can also use Pam instead of using butter.

-Nutella with fresh strawberries
-Strawberry or grape jam with whipped cream cheese
-peanut butter, chocolate chips, bananas and mini marshmallow
-peanut butter with Hershey’s chocolate bar or morsels
-peanut butter, chocolate bar, marshmallow
-peanut butter, banana, 1 tsp. brown sugar
-pizza sauce, cheese, pepperoni and other ingredients of your choice
-can pie filling of your choice... sprinkle with a little sugar when done
-egg break the yolk, slice of cheese
-scramble eggs, cheese, pre-cooked ham, sausage or bacon
-tuna sandwich spread made with mayo, cheese and a slice of tomato
-slice of ham, slice of cheese with mustard
-use rye bread:  swiss cheese, corned beef, sauerkraut with a little Thousand Island
-slices tomatoes, crisp bacon, lettuce and mayo
-leftover sloppy joe mix with cheese

FILLING INSIDE CRESCENT ROLLS:
use non-stick spray on the pie iron, take two sections of raw crescent to make a square for bottom and top.

-can of crescent rolls with can pie filling
-TACOS:  can of crescent rolls, cooked ground beef cooked with taco seasoning, grated cheese, any other toppings you like (salsa, tomatoes, lettuce, sour cream et.)

OMELETTE IN A BAG

This is the easiest  breakfast to make when camping.  The kids love it because they can help make it.... they get to pick their own ingredients and it’s healthy.  Can’t get any easier then this.  :)

2 large eggs
1 tbsp. grated cheese
1 tbsp. whatever you like in your omelette (onion, cooked bacon spinach, ham, green pepper, cooked broccoli etc.)
1 small Ziploc freezer bag

Crack eggs right into the small Ziploc bag.
Add the cheese and any ingredients you like.
Seal the bag, squish the ingredients to mix.
"Burp" the air out.
Bring a medium-sized pan of water to a heavy boil.
Drop Ziploc baggie into the boiling water.
Boil for 10-13 minutes.
Carefully, remove baggie from the water.
Open the bag, roll the omelette onto a plate and serve with fried potatoes.
YUMMY!!! so good

NOTES:  In my personal experience with this recipe, I found it best to boil the omelet for 6 minutes, reduce the heat to a simmer, flip the baggie in the water and simmer an additional 4 minutes. After 5 minutes, I found the inside of the omelet to be runny. I used a quality Ziploc freezer bag and had no problem with melting.

CAMPERS PIZZA

(I bought my pie iron at Canadian Tire, we use it everytime we go camping... such an easy snack and the kids love it)
Yummy!

Wheat bread (or u can use white bread)
Butter
Mozzarella cheese
Pizza or spaghetti sauce
Pepperoni

Butter one side of two slices of bread (the buttered side goes on the outside like a grilled cheese).
Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread. Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread. Put sandwich into pie iron and place on coals of fire, keep a close watch and turn. Cook until bread is toasted. Mmmmmmmm Good!!! :))

COOKING ON A LOG

(CAMPING IDEA POSTED BY TAWNY LU VOSPER)
www.homesteadingsurvivalism.com

Cut the log evenly on both sides so it stands up freely. Then cut it into vertical segments most of the way down the length of the log.
Stuff in some newspaper into the cracks as deep as you can get it, leaving a wick at the bottom, and light it up.
That's all there is to it—the log burns from the inside out, and you have a simple, handmade stove....TA DA

ROMAINE WITH MANDARINS AND PECANS

 

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 Heads of Romaine Lettuce (washed and tear into bite size pieces)
3/4 - 1 cup pecan halves, toasted
1 (8-oz) can mandarins
1/4 cup vinegar
1/2 cup sugar
1/2  cup oil
1 tsp salt
1 tsp dry mustard
2 tbsp water
1/2 small red onion, chopped

 Place lettuce, mandarins and pecans in salad bowl.

Combine vinegar, oil, sugar, salt, mustard and water in blender.

Blend till well mixed. Make ahead and refrigerate until ready to toss.

Don’t use All the dressing, set aside to use as a dip for fresh fruit!

SIMPLE AMBROSIAL SALAD

 

(RECIPE POSTED BY CAROLE WESTLAKE)

 

2 c mini marshmallows
1/2 cup fruit juice
2 1/2 cup chopped fruit or l can – 796 ml fruit cocktail
3/4 cup shredded coconut
1 envelope dream whip
1/c c cold milk
1/2 tsp almond extract

Combine marshmallows, coconut and fruit cocktail.

Prepare dream whip with milk and almond extract (omit vanilla)

Add fruit mixture and blend.

Cover and chill for 2 hours.