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.

Blueberry Streusel topped Muffins

I found this recipe on the Taste of Home site, they are soooo good.

2540

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 cups fresh or frozen blueberries
• STREUSEL:
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
• Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes, 43 minutes for Jumbo or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen Or 6 jumbo as shown in the picture. 

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Caramel Rolls

Carmamel rolls

Recipe makes two 9 x 13 inch pans

Mix and let sit for 5 mintues: 

2 pkg. yeast  (4 1/2 tsp if useing bulk)

1 cup warm water

1 Tbls. sugar

Add

2 c. scalded milk cooled to room temp or just warm.

2 beaten eggs

1/2 cup melted butter

6 1/2 cups flour

1 tsp salt.

5 Tbs. sugar

1 cup raisens (opt)

In very large bowl pour in yeast, mix in eggs and cooled milk. Add the lour, sugar and salt. Let rise for an hour or until doubled in size.  

Empty dough onto a floured surface and knead for about 5 minutes. Kneading too long will cause tough dough.

Let rise until doubled in size again.

On heavily floured surface roll half of the dough out, to 1/2 inch thick. Brush will melted butter and sprinkle with cinnamon and sugar. Roll into a long roll and cut 1 1/2 inch rolls. Place cut side up onto prepared pan. Repeat with the other half of dough.

Let rise until doubled in size.

Bake at 400º for 20 minutes, until golden brown.

Turn pan over onto waxed paper right from the oven. Let cool and enjoy.

Recipe makes two 9 x 13 inch pans.

Caramel bottom:

1 stick of butter

1 cup brown sugar 

2 Tbs. White syrup

Cook until disolved. Pour into cake pan. Double recipe for two pans.

Peanut Brickel Bars

 Peanut Brickel Bars

2 cups quick cooking oats

1 1/2 cup flour

1 cup chopped dry roasted peanuts **

1 cup brown sugar

1 teaspoon baking soda

1 cup butter, melted

1 (14 oz.) can sweetened condenced milk

1/2 cup peanut butter

1 (10 oz.) package English toffee bits (with the chocolate or plain)

Combine oats, flour, peanuts, sugar, soda; stir in butter until crumbly. Reserve 1 1/2 cups crumb mixture. 

Press remaining mixture on bottom of greased 9 x 13-inch pan. Bake at 375º for 12 minutes.

Sweeten condenced milk and peanut butter until smooth. Spread over crust to 1/4 inch edge. 

In another bowl, combine remaining crumbs and toffee bits. Sprinkle over top and pat down firmly.

 Bake at 375º for 20 minutes. Cool completely before cutting.

**I used party peanuts that I had on hand. Also a few mini chips.