Lime Fruit Dip

This tangy and terrific dip is perfect for serving with fresh fruits of your choice.

2 eggs, beaten
1/3 cup sugar
2 tablespoons cornstarch
1 (6-ounce) can (undiluted) limeade or lemonade frozen concentrate
2 to 3 drops green food coloring
1 cup whipped cream, or 1 cup non-dairy whipped topping, thawed

In top of double boiler combine beaten eggs, sugar, cornstarch, and limeade or lemonade concentrate. Cook and stir about 15 minutes until thickened. Remove from heat and stir in food coloring. Cool. Fold in whipped cream. Serve with fresh fruit. This dip may be frozen. It will keep well in the refrigerator for up to two weeks.

(Source: "The Essential Mormon Cookbook", by Julie Badger Jensen, pg. 56)

Spinach Dip

This is great with vegetables.

1 (10-ounce) package frozen chopped spinach
1 (6-ounce) can sliced water chestnuts (optional)
1 (16-ounce) carton sour cream
1 cup mayonnaise
1 (1-ounce) package ranch dressing mix

Thaw frozen spinach; drain well. Drain and chop water chestnuts. Stir all ingredients together. Chill. Serve with assorted fresh vegetables or crackers.

(Source: "Essential Mormon Celebrations Cookbook", by Julie Badger Jensen, pg. 102)

Jello Cake

This is Mandy's request for her birthday cake this year.

1 pkg. white or yellow cake mix

Follow instructions on package of cake mix. Bake in 9x13-inch cake pan. When done, make holes with fork over entire cake. Cool.

Dissolve:
1 small pkg. jello (any flavor)
3/4 cup boiling water
1/2 cup cold water

Pour over cake and place in refrigerator until set. Top with whipped cream or Cool Whip. Refrigerate until ready to serve. Store leftovers in refrigerator (if you're that fortunate to have leftovers.)

Chewy Chex Mix

8 cups Rice Chex (or the Chex cereal of your choice)
1 cup coconut
1 cup sliced almonds
1 cup chow mein noodles
1/4 cup butter or margarine
6 cups miniature marshmallows

Combine Chex, coconut, almonds, and noodles in a large bowl. Melt butter over medium heat; blend in marshmallows and stir until melted. Pour over cereal mixture; spread on waxed paper to cool. Store in an airtight container or individual plastic bags. Makes about 10 cups.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 130)

Stuffed Mushrooms

12 ounces sausage
1 (8-ounce) package cream cheese
2 pounds fresh mushrooms
2-3 cups Pepperidge Farm bread crumbs (or make your own)

Brown sausage until cooked through. Remove from heat and drain fat. Stir in cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in bread crumbs. Turn back right side up. Bake on baking sheet at 350 degrees F. for 15 minutes. Makes 40 medium stuffed mushrooms.

(Source: "The Essential Mormon Cookbook", Julie Badger Jensen, pg. 122)

Christmas Egg Casserole

6 slices bread with crust, cubed
8 eggs, beaten
2 teaspoons salt
1 lb. grated cheddar cheese
4 cups milk (or half & half)
2 teaspoons dry mustard

Any combination of: cooked sausage, ham, mushrooms, bacon, green chilies.

Grease 9x13-inch pan. Place bread cubes on bottom in one layer. Sprinkle with cheese. Mix eggs, milk, salt, and mustard. Pour mixture over bread and cheese. REFRIGERATE OVERNIGHT! Bake at 350 degrees F. for 1 hour.

Potato Casserole (aka Funeral Potatoes)

12 large potatoes or 1 (32-oz.) bag frozen shredded hash browns
2 (10 3/4-oz.) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13-inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees F. for 30 minutes. Makes 12 servings.

Tortellini Salad

I saw this recipe on a website called Skip to My Lou and thought it sounded yummy.

Tortellini Salad
4 oz tortellini (cooked)
4 oz grilled chicken
2 artichoke hearts (sliced and drained)
1 oz of fresh spinach or other greens
12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)
2 oz. feta cheese
3 slices red onion

Dressing
2 cloves garlic, chopped
1 tsp dried oregano
1 Tbl. tomato paste
6 Tbls. Balsamic vinegar
Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil. Toss dressing with salad. This makes more than enough dressing for the ingredients.

Holiday Trees

2 cups flour
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
6 drops green food coloring
1 egg white
6 oz. white chocolate, melted with 1 teaspoon canola oil

Blend flour and salt in a small bowl. In a large bowl, beat butter and sugar. Beat in yolks, vanilla and food coloring. Stir in flour mixture until dough comes together. Divide in half; flatten into disks. Wrap in plastic and refrigerate 2 hours.

Heat oven to 325 degrees F. Roll dough 1/4 inch thick on floured surface. Cut out trees; reroll scraps. Transfer to ungreased baking sheets.

Bake at 325 degrees F. for 10 minutes. Remove cookies from oven and brush with egg white. Return to oven; bake 4 to 5 minutes more, until shiny but not brown. Transfer cookies to rack to cool. Dip edges in white chocolate. Let dry on waxed paper. MAKES 2-1/2 DOZEN COOKIES

(Source: Family Circle magazine, November 29, 2008, pg. 114)

Coconut Snowballs

1 cup sweetened flake coconut
1 cup all-purpose flour
1-1/4 cups confectioners' sugar
Pinch salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon vanilla extract
4 teaspoons milk

Grind 1/2 cup of the coconut in food processor. Chop remaining coconut and set aside. Add flour, 1/4 cup of confectioners' sugar and the salt. Pulse to blend. Add butter and vanilla; pulse until dough comes together.

Heat oven to 350 degrees F. Roll dough into 1" balls. Place dough balls 1 inch apart on an ungreased baking sheet.

Bake cookies at 350 degrees F. until firm but tender, 15 minutes. Remove to rack; let cool completely.

In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick. Dip cookies in glaze (about 1/2 teaspoon for each) letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry. Makes 2 dozen.

Per cookie: 89 calories, 4 g fat (3 g sat.); 12 g carbs

(Source: Family Circle magazine, Nov. 29, 2008, pg. 110)

Christmas Cookies

1 cup margarine
1/4 cup sugar
1 teaspoon almond extract
2 cups flour
3/4 cup chopped pecans, peanuts or walnuts
Strawberry or raspberry preserves

Beat margarine and sugar until light and fluffy. Blend in extract. Add flour; mix well. Shape level measuring tablespoonfuls of dough into balls; roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake at 400 degrees F. 10 to 12 minutes or until lightly browned. Approximately 3 dozen.

Frosted Peanut Marshmallow Crispy Treats

1/4 cup margarine
1 (10 oz.) bag marshmallows (or 40 large marshmallows)
1/2 cup peanut butter
5 cups crisp rice cereal
1 cup peanuts
1 (6 oz.) pkg. butterscotch pieces
1 (6 oz.) pkg. semi-sweet chocolate pieces

Microwave margarine in large mixing bowl on High 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until smooth when stirred, stirring after 45 seconds. Blend in peanut butter. Immediately add cereal and peanuts; toss until well coated. Press mixture into greased 13x9-inch baking pan. Microwave butterscotch pieces and chocolate pieces in small bowl on High 1 to 1-1/2 minutes or until smooth when stirred, stirring every 30 seconds. Pour over cereal; spread to cover. Chill. Cut into squares. Makes 2 dozen.

Variations: Omit peanuts. Substitute chunk style peanut butter for peanut butter. Substitute 12-oz. pkg. milk chocolate pieces for butter-scotch pieces and chocolate pieces.

CONVENTIONAL: Melt margarine in 3-quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Blend in peanut butter; remove from heat. Stir in cereal and peanuts until well coated. Press mixture into greased 13x9-inch baking pan. Melt butterscotch pieces and chocolate pieces in saucepan over low heat; stirring constantly. Pour mixture over cereal; spread to cover. Chill. Cut into squares.

Marshmallow Truffles

1 (10 oz.) package marshmallows
1 (12 oz.) package semi-sweet chocolate chips
Coconut, toasted
Decorative candies

• Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes.
• Microwave chocolate chips on HIGH 2-1/2 minutes or until smooth, stirring every minute.
• Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated.
• Roll in coconut or decorative candies.
• Use another fork or metal spatula to place marshmallow onto waxed paper-lined cookie sheet or jelly roll pan.
• Chill or keep in cool dry place.

Approximately 38 to 40

(Source: "Weekday Survival Cookbook" by Kraft Foods, pg.59)

Santa Claus Cookies

Ready in 1 hour or less

2 packages (6 ounces each) white baking chocolate, chopped -- (I used a bag of white chocolate chips)
1 package (1 pound) Nutter Butter sandwich cookies
Red colored sugar
32 vanilla or white chips
64 miniature semisweet chocolate chips
32 red-hot candies

In a heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into melted chocolate. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.

Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semi-sweet chips for eyes and a red-hot for nose. Place on waxed paper until chocolate sets. Yield: 32 cookies.

(Source: Taste of Home's 2004 Quick Cooking Annual Recipes, pg. 216)

Jingle Bell Cookie Wreaths

1 cup sugar
1 cup margarine, softened
1 egg
1 1/2 teaspoons almond extract
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Green food coloring
Cinnamon candies

Cream sugar and margarine in a large bowl. Add egg and almond extract, beating until fluffy. In a separate bowl sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Divide dough in half; tint half green (about 5 drops of food coloring), leaving other half white. Chill dough for 1 hour.

Preheat oven to 375 degrees F. Sprinkle sugar on work surface. For each wreath, shape 1 teaspoon white dough and 1 teaspoon green dough into two 4-inch ropes. Twist ropes together and shape into wreath. Place on ungreased cookie sheets; press 2 or 3 cinnamon candies on each wreath to look like holly berries. Bake 9 to 12 minutes, or until light golden around the edges. Cool on wire rack. Store in covered container. Makes about 4 dozen wreaths.

(Source: Lion House Christmas cookbook, pg. 113)

Chocolate Almond Balls

Note: For variety, roll balls in candy sprinkles, coconut, or chopped nuts.

1 (8-oz.) chocolate bar with almonds
1 (8-oz.) tub frozen whipped topping, thawed to room temperature
30 vanilla wafers, crushed

Melt chocolate bar in top of a double boiler. Cool slightly (don't let it become cold). Stir in thawed whipped topping. Using heaping teaspoonfuls of candy, shape into balls and roll in vanilla wafer crumbs. Keep in freezer for two hours before serving. Store in freezer. Makes about 4 dozen.

(Source: Lion House Christmas cookbook, pg. 133)

Butter Crunch Pretzels

16 cups small pretzel twists
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla-butter-nut flavoring (or vanilla)
1/2 teaspoon baking soda

Preheat oven to 200 degrees F. Place pretzels in a large roasting pan. Butter sides of a heavy medium saucepan. Combine brown sugar, butter, and corn syrup in saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves. Increase heat to medium and bring to a boil. Cook, without stirring, 5 minutes. Remove from heat. Stir in vanilla-butter-nut flavoring and baking soda (syrup will foam). Pour syrup over pretzels; stir until pretzels are well coated. Bake 1 hour, stirring every 15 minutes. Spread on greased aluminum foil to cool. Store in an airtight container. Yield: about 20 cups pretzels

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water*
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (optional)

Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.

Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. About 4 dozen candies.

*Use 1 tablespoon less water on humid days.

Christmas Corn Puffs

These are not very healthy, but very delicious!

1 lb. real butter (4 sticks)
1/2 cup water
1 cup light Karo corn syrup
1 cup sugar
2 pkgs. corn puffs (these look like "Cheetos" but are not cheese-flavored. Can be found in the "chips" section of grocery store)

In heavy pan combine first four ingredients. Stir to melt. Put lid on and bring to full boil. Stir constantly to soft crack (240 degrees F.) Pour syrup over corn puffs and stir until they are coated.

Bavarian Mints

1 lb. milk chocolate (equals 1 1/2 cups melted chocolate)
1 oz. unsweetened chocolate
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
6 to 8 drops oil of peppermint (or rum flavoring) about 1/8 tsp.
1 teaspoon vanilla

Melt chocolates and butter. Add sweetened condensed milk. Beat until smooth. Pour in *buttered 8x8-inch pan. *(Line pan with foil, then butter foil.)

Refrigerate. Cut into shapes. Dip or eat plain.

Toffee

1 cup chopped pecans
3/4 cup packed brown sugar
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips

Butter square pan, 9x9x2-inches. Spread pecans in pan. Heat sugar and margarine to boiling in 1-quart saucepan, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture over pecans in pan.

Sprinkle chocolate chips over hot mixture; place cookie sheet over pan until chocolate chips are melted. Spread melted chocolate over candy. Cut into about 1 1/2-inch squares while hot. Refrigerate until firm.

Coconut Filling

1 lb. powdered sugar
1/2 cup melted margarine or butter
14 oz. package coconut
1 can sweetened condensed milk
1 teaspoon coconut flavoring

Mix well. Refrigerate. Shape into balls. Dip in chocolate.

Never Fail Caramels

1 cup brown sugar
1 cup Karo syrup
1 cup butter
1 can sweetened condensed milk
1 teaspoon vanilla

Cook sugar, Karo syrup, and butter on medium heat until it boils. Continue boiling for 4 minutes without stirring. Take off the heat. Add sweetened condensed milk. Cook on low-medium heat until the candy thermometer reaches 238 degrees, stirring constantly. (This takes about 20 minutes.) Remove from heat and add vanilla. Pour into buttered 8x8-inch pan. Cool and cut. (I wrap mine in cut up squares of wax paper. I've made this many times, and it's turned out incredibly well every time. I know that may be a little hard to believe, but it's true!) --V. Bassett

Spiced Nuts

Special note: 1 egg white = 2 tablespoons egg white (I usually double this recipe.)

1 tablespoon egg white
2 cups nuts (almonds, pecans, or walnuts)
1/4 cup sugar
1 tablespoon ground cinnamon

Heat oven to 300 degrees F. Mix egg white and nuts until nuts are coated and sticky.

Mix sugar and cinnamon; sprinkle over nuts, stirring until sugar mixture completely coats nuts. Spread on ungreased cookie sheet. Bake 20 minutes. About 2 cups snack.

Gingerbread

1/2 cup boiling water
1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup light molasses
1 egg, beaten
1 1/2 cups all-purpose flour, stirred and measured
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon

Brush 8-inch baking pan with oil, line with waxed or parchment paper, and oil paper lightly. Pour water over shortening; add brown sugar, molasses, and egg; beat well. Add sifted dry ingredients; beat until smooth. Spread batter evenly in prepared pan. Bake at 350 degrees F. for 35 minutes. Serve warm or cold with butter. Makes 8 servings.

Variation
Gingerbread with Lemon Sauce: Split cooled gingerbread into two layers and fill between layers with 1 package (8 ounces) cream cheese that has been blended until fluffy with a little milk or cream. Serve in squares with hot Lemon Sauce.

Lemon Sauce: Mix 1/2 cup sugar, 1 tablespoon cornstarch, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg. Gradually add 1 cup boiling water; cook over low heat until thick and clear. Add 2 tablespoons butter or margarine, 1 teaspoon grated lemon rind, and 1 1/2 tablespoons lemon juice; blend thoroughly. Makes 1 1/3 cups.

Note: Lemon Sauce may be made quickly and easily in microwave.