No Bake Strawberry Dessert

Ingredients

1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes

2 packages (.3 ounce each) sugar-free strawberry gelatin

2 cups boiling water

1 package (20 ounces) frozen unsweetened whole strawberries, thawed.  Can use fresh.

2 cups cold 1% milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed. I used half.

Chopped fresh strawberries for garnish, optional.

Directions

Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a

bowl, dissolve gelatin in boiling water; stir in strawberries. Pour

over cake and gently press cake down. Refrigerate until set, about 1

hour.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand

for 2 minutes or until soft-set.

Spoon over gelatin layer. Spread with whipped topping. Refrigerate

until serving. 

Garnish with  fresh strawberries if desired.

**Very light and refreshing.

Yield: 20 servings.

Toffee Bars

Toffee bars

Ingredients

    * 1/2  cup butter, softened

    * 3/4  cup packed brown sugar

    * 1  egg

    * 1/2  teaspoon vanilla

    * 1  cup all-purpose flour

    * 1/8  teaspoon salt

    * 3/4  cup semisweet chocolate pieces

    * 1/3  cup chopped walnuts or pecans or your favorite nut

    * 1/3  cup chocolate-covered toffee pieces

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.

2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.

** I found this recipe on the BHG site.

Stewed Tomatoes and Dumplings

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

Dumplings:

1/2 cup all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 tablespoon cold butter

1/2 tablespoon snipped fresh parsley

1/3 cup milk

Directions

In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally.

In a small bowl, dry ingredients and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 2 servings.