Strawberry Romaine salad with dressing

Ingredients


1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries 
craisens or rainsens (optional)


CREAMY POPPY SEED DRESSING:


1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds


Directions
In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.
In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds. Yield: 10 servings.
Nutritional Facts
3/4 cup equals 112 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Skor Bars

Ingredients

1 (11.3 oz) box Ritz crackers

1 (8 oz) bag toffee bits, divided

1 (14 oz) can sweetened condensed milk

1 cup milk chocolate chips

Instructions

Preheat the oven to 350F. Spray an 8x8-inch baking dish with nonstick cooking spray.

Place all of the Ritz crackers in a food processor and process until they are fine crumbs. Pour them into a bowl.

To the bowl of crackers, add 1 cup of the toffee bits and the can of sweetened condensed milk. Stir until combined. Press into the prepared baking dish. Bake for 10 minutes, then remove from oven.

Immediately pour the chocolate chips evenly over the top of the bars. Allow them to sit for a few minutes to melt, then spread evenly over the top. (If they aren't melting, stick the pan back into the oven for a minute or two.) Sprinkle on the remaining toffee bits. Allow to cool completely before cutting into squares.

Banana Split Bread

Ingredients

• 2/3 cup shortening
• 1-1/4 cups sugar
• 4 eggs
• 3-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups mashed ripe bananas (about 4 medium)
• 2 cans (8 ounces each) crushed pineapple, drained
• 2 cups (12 ounces) semisweet chocolate chips
• 1 jar (10 ounces) red maraschino cherries, chopped and well drained
• 1 cup chopped walnuts

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts.
• Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). 
  
  Editor's Note: Four 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 50-55 minutes.

From the TOH, very good!!!

Easy Cherry Crisp

CHERRY CRISP

 

1 can cherry pie filling

2/3 c. firmly packed brown sugar

1/2 c. all-purpose flour

1/2 c. quick oats

3/4 tsp. cinnamon

1/8 tsp. nutmeg (Optional)

1/3 c. butter, softened

Preheat oven to 375 degrees. Grease an 8 x 8 inch pan. Pour pie filling into bottom of greased pan. Mix the remaining ingredients in a food processor and sprinkle mixture over the cherry pie filling. Bake at 375 degrees for 20 to 30 minutes. Serve warm with vanilla ice cream, if desired.