Saturday, April 23, 2011

Christmas Ribbon Salad

CHRISTMAS RIBBON SALAD  
FIRST LAYER:
2 (3 oz.) pkg. lime Jello
2 1/2 c. hot water
SECOND LAYER:
1/2 c. pineapple juice
20 lg. marshmallows
1 (3 oz.) pkg. lemon Jello
1 1/2 c. hot water
1 (8 oz.) pkg. cream cheese, softened
THIRD LAYER:
1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. red raspberry Jello
2 1/2 c. hot water

1 container of cool whip if desired to top it off
First Layer: 
Combine Lime Jello and hot water; stir until Jello dissolves.
  
Pour into 9 x 13 inch pan. Chill until firm.
Second Layer: 
Combine pineapple juice and marshmallows in a saucepan. 
Heat until marshmallows melt. 
Dissolve gelatin in hot water. 
Combine the hot marshmallow mixture, Jello and cream cheese 
Mix well
Cool...the mixture
and pour over the first layer.

Chill until firm.
Third Layer: 
Combine all ingredients; mix until Jello dissolves.

Cool...
and pour over second layer
chill until firm

Cut into 2 or 3 inch squares to serve.
I add (1) container of Cool Whip on top just before serving.

Wednesday, April 20, 2011

Raspberry Oat Bars

3/4 CUP BUTTER
1 CUP BROWN SUGAR
1-1/2 CUPS OATS-REGULAR
1-1/2 CUPS FLOUR
1 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
10 OZ. JAR OF RASPBERRY PERSERVES

BAKE AT 400 DEGREES, 9 X 13 GREASED PAN

PRESS HALF OF MIXTURE INTO BOTTOM OF PAN, SPREAD PRESERVES OVER CRUST AND THEN CRUMBLE THE REMAINING HALF OVER THE PRESERVES AND BAKE FOR 20-25 MINUTES UNTIL LIGHT BROWN. COOL COMPLETELY BEFORE CUTTING.

AUNT GRETA'S SUGAR COOKIES

2 CUPS SUGAR
1 CUP SOUR CREAM
1 8-0Z. CREAM CHEESE, SOFTENED
3 EGGS
1-1/2 CUPS BUTTER OR MARGARINE

WHIP ALL OF THE ABOVE TOGETHER

3 TEASPOONS BAKING POWDER
1/2 TEASPOON SODA
1/2 TEASPOON SALT
5-1/2 CUPS FLOUR
2 TEASPOONS VANILLA OR ALMOND OR ONE OF EACH

MIX UNTIL SMOOTH, THEN DIVIDE INTO THIRDS AND REFRIGERATE FOR AT LEAST AN HOUR OR OVERNIGHT.

BAKE AT 350 DEGREES FOR 10-12 MINUTES.

FROSTING:

1/2 CUP BUTTER
1 8-0Z. CREAM CHEESE
ENOUGH POWDERED SUGAR TO MAKE A STIFF CONSISTENCY
1 TEASPOON VANILLA AND 1 TEASPOON ALMOND --ADJUST THE ALMOND ACCORDING TO TASTE
FOOD COLORING