Fruit Sorbet

By Kelly Cloward

• 1 tub of raspberry sorbet
• 2 tubs of pineapple sorbet
• cut up bananas
• raspberries

Melt the sorbet to where it's soft enough to fold all together.

Refreeze until ready to serve.

Cottage Cheese Clam Dip

By Jana Brown & Jill Cloward

• Equal parts of sour cream
• Equal parts of cottage cheese
• 1 small can minced clams, drained
• 1 small container of chip "clam dip"
• squirt of lemon juice
• salt to taste
• dill to taste (usually a few tablespoons)
• chives

Easy Tres Leche Cake

By Lynne Blacker

• Bake a yellow or white cake according to the directions on the box in 9x13 cake pan and allow it to cool.
• Pour 1 can evaporate milk
• 1 can sweetened condensed milk
• 1 cup of heavy whipping cream over the cake
  • The original recipe called for 2 cups of heavy whipping cream, but I found that made it way too soupy.

Refrigerate until ready to serve. Prior to serving, spread small container of cool whip over top of cake and sprinkle with cinnamon/sugar.
Enjoy!!!

Granola

By Sandy Johnson

• 3 c oats (old fashioned, not quick bake)
• 1 c almonds
• 1 c cashews
• 3/4 c sweetened coconut
• 1/4 c & 2 Tbs brown sugar
• 1/4 c & 2 Tbs maple syrup or honey
• 1/4 c vegetable oil
• 3/4 tsp salt
• 1 c raisins

Combine oats, sugar, nuts, and coconut.
In separate bowl combine syrup, oil & salt.
Combine both mixtures in sheet pan.
Cook at 250 degrees for 1 hour, stirring every 15 minutes.
Remove from oven, add raisins & mix.
***You can add any type of nuts or craisins or those type of things that you have on hand.***

Killer Cookies

Nestle Toll House

• 1 c (2 sticks) butter, softened
• 3/4 c sugar
• 3/4 c light brown sugar (packed)
• 1 tsp vanilla extract
• Beat together until creamy.
• 2 large eggs
• Add eggs one at a time, beating well after each addition.
• 2 1/4 c all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• Gradually beat dry ingredients into wet mixture.
• 1 2/3 c chocolate chips (chocolate or semi sweet)
• Mix in chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheet.  Bake for 9-10 minutes (I like mine undercooked and the directions said 11-13 minutes but that was too cooked for me) at 350 degrees.

Scotcheroos

By Mary Johnson

• 1 c white sugar
• 1 c light corn syrup
• Cook over medium heat in a saucepan and bring to a rolling boil for 1 minute, or until sugar is dissolved.  Remove from heat.
• 1 c creamy peanut butter
• Add to sugar & corn syrup mixture and mix well until all peanut butter is melted.
• 6 c crispy rice cereal
• Mix into sugar, corn syrup and peanut butter mixture.  Mix until evenly coated.  Press mixture into a sprayed 9x13 baking pan.
• 1 c chocolate chips
• 1 c butterscotch chips
• Melt the chips together until smooth and well blended.  Spread over the top of the bars.  Chill until set, then cut into bars.

Mediterranean Chopped Salad

By Emily Johnson

• 1 cucumber, peeled, halved lengthwise, seeded, and cut into ½ inch dice


• 1 pint grape tomatoes, halved


• 3 Tbs olive oil


• 3 Tbs red wine vinegar (we use balsamic vinegar instead)


• Splash of lemon juice


• 1 garlic clove, minced or pressed


• 1 can (14 oz) chickpeas, drained and rinsed


• 1 can olives, drained


• ¼ c minced red onion


• ½ c parsley, chopped


• 1 head romaine lettuce, chopped


• 4 oz. feta cheese, crumbled


• ground black pepper to taste

Combine cucumber, tomatoes, and 1 t salt in colander set over bowl and let stand 15 min.

Whisk oil, vinegar, lemon juice, and garlic together in large bowl. Add drained cucumbers and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temp. to blend flavors, 5 min.

Add romaine and feta; toss to combine, season with salt and pepper and serve