Raspberry Salad

After we had lived here about 5 years my Aunt Joan and her daughter Cheryl and her family moved about 45 minutes south of us. Her sister Gail soon followed with her family. We went from having no family in the area and being 'holiday orphans' to having family that we love to visit, play games, eat, and do many things with. It has been a great blessing. It also helps that Cheryl is a great cook. This is a recipe that she prepares for holiday gatherings.

Raspberry Salad
2 1/2 c chopped pretzels
3 Tbsp powdered sugar
1 c. butter melted
Mix together then bake in 9x13 pan @ 350 for 10 minutes
Cool at least 1 hour

8oz cream cheese, softened
1 egg
1 c powdered sugar
8 oz cool whip
Mix together 1st 3 ingredients then fold in coll whip. Pour on to cooled pretzel mix. chill for at least 90 minutes in fridge.

2 c. boiling water
1 6oz pkg. raspberry Jell-o
Stir until completely dissolved.
3-16 oz bags frozen raspberries
add to Jell-O . Stir until it starts to set. Pour over cream cheese mixture. Refrigerate for at least 6 hours. Overnight is best.

Cinnamon Rolls

I make these for General Conference weekend. I got the recipe from my Betty Houston cookbook that is famous in my kitchen for her great recipes. Cheese requested that I teach her how to make them. Maybe in October.

2 tsp salt
1/2 c. + 2 tbsp sugar
3 c. warm water
1 c. powdered milk
1 1/2 tbsp yeast
1/2 c. + 2 tbls. oil
2 eggs
7 c. flour (= or - just enough to make a soft dough)
½ c. butter

½ c. sugar

½ c. brown sugar

1 tbsp. cinnamon
-Soften yeast in small bowl with 1/2 c. warm water and 2 tbsp. sugar. Set aside for about 10 minutes.

While yeast is softening mix, with a heavy-duty mixer, the remaining warm water, sugar, salt powdered milk, and oil. Beat eggs and add to the mixer.  Add 3 cups of flour. When it is all mixed add yeast mixture and the remaining flour. Let rise until double in bulk. Knead dough into a workable ball. Divide into two portions. Roll each portion into a rectangle and spread with melted butter. Sprinkle cinnamon and sugars on butter and roll the rectangle up pinching the end to the roll. Slice and place on oiled baking sheet. Let rise until doubled. Bake 370 or until lightly browned. Cool to warm and cover with frosting* if desired.

*Cream Cheese Frosting

8 oz. cream cheese

1/4 c. butter (room temp)
1 tsp vanilla
Add powdered sugar to desired consistency mixing with electric mixer.

Grilled Thai chicken Salad

I discovered this recipe in this months Light and Tasty magazine. It is fab! I like that it can all be made ahead of time too.

1/2 c. hot water
2 tbsp. lime juice
3/4 c. flaked coconut
2 tsp curry powder
2 tsp minced ginger root
1 tsp. salt
4 boneless, skinless chicken breast halves
4 c. torn salad greens
1/ sweet red pepper (julienne sliced)
1/2 c. sugar snap peas

Dressing:
1/4 c. soy sauce (I use the Aloha brand because it is less salty)
2 tbsp. lime juice
2 tbsp coconut milk
2 tbsp creamy peanut butter
4 tsp. sugar

In a blender combine the first 6 ingredients. Zip in the blender until blended. Pour into zip lock bag. Add chicken marinate at least 1 hour (over night is better). Grill chicken and cut into strips. Cool. Add chicken to mixed vegetables. Coat with dressing and serve.

Makes 4 servings: 1 serving equals 261 calories, 9 g fat, 936 mg sodium, 17 g carbohydrates, 4 g fiber and 29 g protein

Spinich Salad w/ Mustard Poppy Seed Dressing

I have made this often and get lots of requests for the recipe. Recently I made it for a funeral luncheon and had a request for it. I serve it with a spinach salad that has things like, spinach, red onions, cucumbers, Swiss cheese and bacon bits. It can be served with any combination of veggies the trick to making it great is to make sure all the veggies are dry. I use a salad spinner to help get the water off.
Ingredients:
3/4 Tbsp. Poppy seeds
3/4 C. oil
3/4 Tbsp. grated red onion
1 Tbsp. mustard
1/3 C. white vinegar
1/3 C. sugar
3/4 tsp. salt

Directions:
Zip in the blender and refrigerate