Raspberry Pretzel Salad

•  1 (6 oz.) box jello
• 1 3/4 c. boiling water

* stir till fully dissolved, add 1 1/4 c. cold water

• 1 c. crushed pineapple & juice
• 10 oz. raspberries

* chill for an hour or till slightly firm

• 1 (8 oz) cream cheese
• 1 c. powdered sugar

* blend till smooth, then fold in:

• 1 (12 oz) whipped topping

*crush 2 c. of pretzels

*melt 2 TBSP butter, add 1 TBSP sugar- combine pretzels, butter, and sugar and press into the bottom of a 9x13 pan.

Layer the cream cheese mixture over the pretzel crust. Spoon the cooled jello over the cream cheese mixture and refrigerate till firm.

from the kitchen of Lillian Gibbons (Marsha)

Pasta Salad

•  16 oz. pasta, cook as directed
• 1-2 cans olives, drained
• 1 pkg. grape or cherry tomatoes, cut in 1/2
• 1 yellow or red pepper, diced
• 1 pkg. pepperoni, cut in 1/2
• 1/2 - 1 c. mozzarella cheese, cubed or shredded
• 1 bottle Olive Garden Dressing

Cook pasta. Combine all ingredients and toss.

Sprinkle with Salad Supreme to taste.

from the kitchen of Evelyn Ellsworth

Party Potatoes

• 6-10 large potatoes, boiled and grated
• 1/2 c. butter
• 2 cans cream of chicken soup
• 1/2 c. sour cream
• 2 c. cheese 

Melt together in a saucepan, add sauce to potatoes and put in 13" x 9" pan. 

Bake at 375 degrees for 45 min.

Top with crushed potato chips.

from the kitchen of Beverly Jackson

Pumpkin Bread

• 3 1/2 c. flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 3 c. sugar
• 1 c. oil
• 4 eggs
• 2/3 c. water
• 2 c. pumpkin
• optional: nuts, 12 oz. chocolate chips

 

Mix ingredients and bake at 350 for 45 min. - 1 hour depending on the size of the loaves. Makes 8 small loaves.

*source unknown

Everyday Holiday Cookies (aka Chocolate Chip Cookies)

• 2 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. shortening
• 2 eggs
• 2/3 c. brown sugar
• 2/3 c. sugar
• 1 tsp. vanilla
• 1/2 tsp. water
• chocolate chips

Cream shortening, sugars, and eggs together. Add remaining ingredients.

Bake at 375 for 10-12 min.

*source unknown 

Kaffelrod or Swedish Christmas Ring

•  1 c. warmed milk
• 1/2 c. margarine or butter
• 1/2 c. sugar
• 1 tsp. salt
• 1 tsp. cardamom
• 2 yeast cakes or 2 TBSP. yeast
• 1/4 c. warm water (not hot)
• 2 well-beaten eggs
• 4 1/4 c. flour
• melted butter
• cinnamon
• brown sugar
• confectioners sugar
• chopped walnuts of pecans

Warm milk, add sugar, salt and cardamom, soften yeast in warm water. Beat eggs, add to cooled milk mixture, add softened yeast. Stir together. Add flour, knead lightly. Let rise until double in bulk. Divide in half. Roll each into a rectangle. After brushing melted butter on, add cinnamon and brown sugar. (nuts or raisins are optional). 

Lift each half onto a large cookie sheet or pizza pan. Join halves to make a doughnut shape. Clip with scissors every 1" and twist each cut to open up. Cover and place in warm place until light. Bake at 350 degrees for 18-20 min. Remove from pan immediately and frost while still hot with confectioners sugar, sprinkle with chopped nuts. If desired, decorate with red and green gumdrops.

*source unknown

Pumpkin Cake Dessert

 Crust:

• 1 yellow cake mix (reserving 1 c.)
• 1 egg
• 1/4 c. butter, melted

Filling:

• 16 oz. pumpkin
• 3/4 c. sugar
• 2 tsp. pumpkin pie spice 

                -OR-
          1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. cloves

• 2 eggs
• 2/3 c. milk

Crumble:

• 1 c. reserved cake mix
• 1 tsp. cinnamon
• 1/4 c. sugar
• 1/3 c. butter, cold

Preheat oven to 350 degrees, 325 for glass pan.

To make the crust:

Combine cake mix (less 1 cup), 1 egg, and butter.

Press into bottom of 9x13 cake pan.

To make the filling:

In a mixing bowl, blend well: pumpkin, sugar, spices, 2 eggs, and milk. Pour over crust in pan.

To make crumble topping:

Combine 1 c. cake mix, cinnamon, sugar. Cut in cold butter until crumbly. Sprinkle evenly over filling.

Bake 45-50 min. or until knife comes out clean.

Top with whipped topping

from the kitchen of Rose Bostwick